There are endless different ways to make cheesecake, but this has to be a winner. It is baked in a water bath, which keeps the cooking gentle, and results in a smooth, creamy filling. The topping adds a pretty line of colour, and helps tone down the honey sweetness.

Base

Ingredients

Quantity

Ingredient

150g

ginger biscuits

75g

unsalted butter, melted

Filling

Quantity

Ingredient

625g

cream cheese, softened

125g

honey

3

large free-range eggs

3

large egg yolks

2 teaspoons

vanilla extract

1 tablespoon

lemon juice

Topping

Quantity

Ingredient

200ml

sour cream

1 tablespoon

caster sugar

1/2 tablespoon

ground cinnamon

Method

Butter the base of a 23 cm springform tin, then line with a circle of baking paper.

To make the base, put the biscuits in a food processor and whiz to fine crumbs. Add the butter and pulse until combined. Tip into the springform tin and press firmly and evenly into the base only. Put into the freezer for 10 minutes to set.

Preheat the oven to 160°C.

To make the filling, beat the cream cheese until soft and smooth, then gradually pour in the honey. Beat in the eggs and egg yolks one by one, mixing well after each addition. Finally, add the vanilla and lemon juice.

Wrap the outside of the springform tin with two large sheets of strong foil. This is important as it prevents water from seeping into the cheesecake through the base of the tin during the cooking.

Place the tin in a deep baking dish. Pour the filling into the springform tin.

Pour enough hot water into the baking dish to reach halfway up the sides of the cake tin. Put the dish in the centre of the oven and cook for 50 minutes, by which time it should be slightly firm on top, but still a little wobbly beneath the surface.

To make the topping, whisk together the sour cream, sugar and cinnamon and pour carefully over the cheesecake. Return it to the oven and cook for a further 10 minutes.

Remove the tin from the oven and carefully remove the foil case. Place the tin on a wire rack and allow to cool completely. Then refrigerate until ready to eat. It is best at room temperature, so remove from the fridge about 20 minutes ahead of time and unmould it from the tin only at the very last moment. Serve on its own, or with chilled fresh black figs.